Grilled eggplant with peppered ricotta brushetta

Name: Grilled eggplant with peppered ricotta brushetta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 slices Italian-style bread (ciabatta); 300g ricotta; 2 small eggplants, halved; 75g baby spinach leaves; 1/2 tsp cracked black pepper; extra virgin olive oil, for drizzling; tomato chutney, to serve

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $9.75 /serving

Author : Kate Murdoch

breakfast bread healthy

Grilled eggplant with peppered ricotta brushetta

Ingredients

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Instructions

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Step 1

Preheat oven grill to high. Place eggplant on a tray and spray well with oil spray. Place under grill and cook for 10-12 minutes or until tender. Remove, cover and keep warm.

Step 2

Toast bread slices until golden. Meanwhile, mix ricotta with cracked pepper. Arrange spinach leaves and toasted bread on serving plates. Top each with an eggplant half, a drizzle of oil, a spoonful of chutney and some ricotta mixture. Serve immediately.